These raw Bounty bars will get you through the 3pm slump

These bounty bars are one of our favourite raw treats. They’re super easy to make - you don’t need a food processor or blender, just a bowl. Creamy and moist on the inside, smooth dark chocolate on the outside these will satisfy your cravings and give you a sugar hit... without the, well, sugar.

Makes 10 bars

Ingredients

Coconut filling:

2 cups (200g) fine desiccated coconut

⅓ cup (80ml) coconut paste

2 tbsp coconut oil

⅓ cup (80ml) coconut cream

2 tbsp coconut nectar (or agave syrup light)

Chocolate coating:

2 blocks (160g) 85% dark chocolate

2 tbsp coconut oil

1 tbsp fine desiccated coconut

Method

STEP 1

Place desiccated coconut, coconut paste and coconut oil into a bowl. Use your fingers to rub mixture together until it resembles breadcrumbs. Mix in the coconut cream and coconut nectar.

STEP 2

Line a 15cm x 15cm container or tin with plastic wrap and lightly press the mixture into the container until it’s 2 cm thick. Freeze for 30 minutes until firm.

STEP 3

Remove from freezer and cut into 10 bars, 3cm x 7.5cm. To create an authentic bounty bar shape, cut off the corners of each bar. Use a palette knife or your hands to smooth out the sides and corners. Return to freezer to firm up.

STEP 4

Melt chocolate with coconut oil in a heatproof bowl. Use two forks to dip each bar into the chocolate. Gently shake the bar to remove excess chocolate. Place on a tray lined with non-stick baking paper. Refrigerate for 30 minutes until chocolate is set.

STEP 5

Remove bars from fridge and sprinkle with desiccated coconut. If you have any chocolate left over, drizzle over the bars and return to fridge to set.

STEP 6

Store bars in an airtight container in the fridge or freezer. Remove from fridge 15 minutes before eating, so they can soften slightly - it’s worth the wait!